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This recipe is loosely based on two recipes: Adeena’s Hearty Dinner Rolls (which I found on the Book of Yum blog) and Pizza Crust by glutenfreesoxfan (which I posted earlier this year). I was so excited when I found the recipe for Adeena’s rolls, but they baked up way too dense and didn’t rise at all (which is surprising since I’m at 5000+ feet).

Ever since I made (and fell in love with) the pizza crust recipe, I have been thinking about how to improve the dinner roll recipe. Well, I finally did it by increasing the liquid, changing eggs to eggs and egg whites, adding extra leavening, and a couple other things.

About two weeks ago, I gave it my first try and they were very tasty (although a bit scorched since I forgot to turn down the oven temperature when I put them in). The centers were pull-apart fluffy and the exterior was toasty, though not exactly crunchy (unlike artisan wheat breads I used to make with that crackling crust). I try to keep one of Gluten Free Girl’s comments in my mind, that gluten free baking will never replicate baking with wheat but sometimes it can taste even better. I think this is one of those recipes.

This recipe makes about 8 rolls and can be doubled.

Zero G Dinner Rolls

INGREDIENTS

1 large eggs

1 large egg white

2 tablespoons olive oil

¾ cups warm water, about 115-120 degrees f (it will cool down when added to the mixing bowl with the eggs)

½ teaspoon apple cider vinegar

½ cup brown rice flour

½ cup tapioca starch

2.5 tablespoons potato starch (NOT flour)

2.5 tablespoons white rice flour

2.5 tablespoons GF teff or buckwheat flour

1.5 tablespoons dry milk powder

1 ½ teaspoons baking powder

½ TBSP active dry yeast

½ teaspoon salt

1 ½ tablespoons sugar

1/2 tablespoon molasses, optional (if you don’t use it, you might want to increase the sugar to 2 Tbsp.)

½ TBSP xanthan gum

rosemary, thyme, and onion flakes, soaked in a small amount of olive oil

METHOD

Preheat Oven to 450 degrees, with one rack at the very bottom and one in the middle of the oven.

Top the back of a baking sheet with parchment paper. (I do this instead of lining it because I think they brown up better in my convection oven, but you can just line a baking sheet with parchment if you prefer)

Beat eggs, oil, vinegar and water in heavy duty mixer on low to combine.

In a medium bowl, whisk together the dry ingredients. With mixer turned to low, add the dry ingredients and herbs to the wet mixture until just combined. Turn the beater to high and beat for 3 minutes. It will be the consistency of thick cake batter.

Using a disher or large ice cream scoop, scoop a ball of dough onto the parchment.

Let it rise in a warm, humid place until doubled (about 20 minutes at 5000 ft. – might be a little longer at sea level)

Brush with an egg wash. Sprinkle with a garnish of fresh herbs, salt, onion flakes, poppy seeds or sesame seeds if desired.

Place an empty baking sheet on the bottom rack of the oven and fill with 1/4 to 1/2 inch of boiling water 5 minutes before you put the bread in and leave it in there while the bread bakes.

Place the rolls in the oven and turn the temperature down to 375 degrees f. Bake for 10-15 minutes, or until golden brown (12 minutes worked perfect for me).

Carefully remove the rolls from the parchment and place on a cooling rack as soon as they come out of the oven to prevent steam from softening the bottom crust too much.

These have a hearty, nutty flavor and you could add any types of herbs or even cheeses to make them your own. (Gouda Rolls, anyone??) I’m not sure how well they keep past one day after baking, since we devour them by the day after they’re made, but when I toast them in the toaster oven on the second day, the crust gets a bit crispy and they taste just like fresh made.